Greens with Orzo and Feta

In a stockpot, melt 4 Tablespoons (½ stick) unsalted butter on low-medium heat

Add 

• 3-4 scallions, cut into 1-2" lengths
• 1 teaspoon chopped garlic
• 1 teaspoon salt
• 4-6 cups radish (or other bitter) greens, coarsely chopped
• 2-3 cups spinach, large stems removed, coarsely chopped

When the greens are tender but not overcooked, add 4 cups (1 quart) potato stock. Bring to a simmer, and then add 1 lb. orzo. Stir while the liquid is absorbed, adding more water if necessary (likely 1 cup).

When the orzo is tender (after about 8-10 minutes), reduce the heat a bit and add 1 cup feta cheese, cut into small pieces. Let the feta melt into the greens and orzo. Add 12 ounces green peas (fresh or frozen) and 1 Tablespoon dill weed.

Notes: When I cook potatoes (or other vegetables), I freeze the stock that results after they are removed, and freeze in quart containers for use in recipes like this. Don't skip the potato stock; it adds a richness that really makes the dish.

    The root end of scallion (plus ½" or so of the white part) can be replanted, and will grow more scallions in your garden, or in a pot indoors in the winter.